Bread

Always without fail sticks to the banneton. Any suggestions?

• Copious cornflour or rice flour in the banneton.
• Reduce the hydration level in the dough.
• Create strong surface tension in the doughball before placing into the banneton, by using shaping techniques.

If you don't mind losing the floured lines the banneton gives it, I'd suggest lining the banneton with a floured (low gluten / gluten free flour, so rye or rice) tea towel. If you're retarding in the fridge it's far more likely to stick so I would definitely use a tea towel